Cauliflower Risotto
Low carb, grain free, and full of flavor! This creamy Parmesan cauliflower risotto makes a great side dish and it's ready in no time.
Servings 4 servings
Calories 299kcal
Ingredients
- 3 tablespoons butter
- 1 shallot minced
- 1 clove garlic minced
- 16 ounces riced cauliflower about 1 head
- ½ cup heavy cream
- 1 cup shredded Parmesan
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 tablespoons chopped parsley
Instructions
- Melt the butter over medium heat. Add the shallot and cook for 3 minutes, stirring often.
- Stir in the garlic and cook for 30 seconds more.
- Add the cauliflower and cook over medium heat for 10 minutes, stirring often.
- Add the cream, Parmesan, salt, and pepper and stir well. Cook over medium heat, stirring occasionally, until cauliflower is tender and mixture is thick and creamy, about 5 minutes.
- Stir in the parsley before serving.
Video
Nutrition
Serving: 1 | Calories: 299kcal | Carbohydrates: 7g | Protein: 11g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 717mg | Fiber: 3g | Sugar: 2g | Net Carbs: 4g